Greek Baked Vegetables (Briam) Recipe (2024)

This is an old "Ghiveci" (Romanian sp. var.) from the Balkans and it goes by the season: zucchini and fresh tomatoes in the summer, eaten cold with crusty bread and yogurt on top; roots and whatever is in your crisper in the cold season, eaten piping hot with feta or sour cream and hot polenta on the side; as a stand-alone dish or as a side to when meat was available. Skip the okra if you want to, but add a lot more parsley than the 1/4 cup called for here, it's better and simpler

Delicious! To cut the time, I simmered the potato slices in the tomatoes, and added the eggplant and zucchini to the onions and garlic. (No okra, but I'll try to find it for next time.) With the ingredients already hot and partially cooked, one hour was enough in the oven. It was even better the next day :-)

never buy fresh okra. the stores don't sell enough for it to be fresh and tasty. instead, purchase a pkg. of frozen.

I added about a quarter cup of chopped fresh basil just before serving. The first night I served it over black rice and it was very good. The second night I served it cold and flavored it with about two teaspoons of red balsamic vinegar, and then generously spooned on top of ciabatta that had been brushed with good olive oil and a smashed garlic clove and toasted about 5 minutes in a 450 degree oven. This recipe takes some time to prepare, but it's worth it.

Poorly, Potatoes, even if they've been cooked, develop an unpleasant mealiness after being frozen. This recipe is so adaptable, though, that you could substitute some other vegetable (carrots or slices of cauliflower sound good), and it would freeze just fine. (I'm assuming you are asking about freezing the leftovers...but I recommend you just keep eating, as the flavor is even better the next day or later in the week.)

Great recipe, I've cooked it many times. However, I hate okra (I think it's slimy) and just add more of some other vegetable to make up for it.

Great recipe! Made it twice so far and love it especially room temp or cold, with or without feta and olives… the procedure of 1/3 of this then 1/2 of that can get a bit dizzying and I do wonder if one begins and ends with tomatoes, just how much the exact order matters to the end result?

I made this recipe as described and it tasted surprisingly good but the prep work was way too long. It took me 2 hours to get everything into the oven. At the end none of my guests noticed the various layers that added wasted time to the preparation. There was also so much liquid that had to be drained otherwise I would have ended up with soup. Next time I am going to just chop everything, mix them all in a bowel and add them to the baking dish without any of the liquid from the tomatoes.

My Greek recipe book adds 2 green peppers sliced in 1/4” rings. I used red pepper and it definitely added to the delicious-ness.

This recipe as written is more work than necessary. I slice all the veges and potatoes except the tomatoes, toss with olive oil, S/P and herbs. Put half the tomatoes on the bottom of the dish (I use a cast iron pan), layer 1/2 the sliced potatoes and then the half the veges by overlapping them in concentric circles in the dish/pan. Repeat the layers and top with remaining tomatoes. Bake until liquid cooked off and veges well roasted. No need to prep eggplant with salt and sitting. Fantastic!

This is delicious. Also found that if you cooked it a bit longer on a lower temperature it was even more delicious as it gives time for the aubergines to really soften.

Terrific recipe! I served yoghurt with it, and even my non-yoghurt-loving spouse chowed down on it.

I followed this pretty much to the letter except I used a diced canned tomatoes and a glug of olive oil over the top. It is delicious, with the authentic taste of the best briams I’ve had in Greece. I will make this again and again.

How do you think this would freeze?

The recipe says to drain the tomatoes - it does not say to reserve the liquid. How surprised I was when the recipe then said to add the liquid to the baking dish! You might want to specify to reserve the liquid from the tomatoes!

Wonderful! Easy to make. Did not put okra, but the rest was the same. Hot or cold, bith delicious. A recipe to stay.

I added about a quarter cup of chopped fresh basil just before serving. The first night I served it over black rice and it was very good. The second night I served it cold and flavored it with about two teaspoons of red balsamic vinegar, and then generously spooned on top of ciabatta that had been brushed with good olive oil and a smashed garlic clove and toasted about 5 minutes in a 450 degree oven. This recipe takes some time to prepare, but it's worth it.

My version turned out looking nothing like the picture. I followed the recipe to the letter. Everything turned out a brownish color. Taste was mediocre. Wouldn't waste my time making it again. There are other versions I have made before that were much more rewarding, both in looks and taste.

Great recipe, I've cooked it many times. However, I hate okra (I think it's slimy) and just add more of some other vegetable to make up for it.

This is an old "Ghiveci" (Romanian sp. var.) from the Balkans and it goes by the season: zucchini and fresh tomatoes in the summer, eaten cold with crusty bread and yogurt on top; roots and whatever is in your crisper in the cold season, eaten piping hot with feta or sour cream and hot polenta on the side; as a stand-alone dish or as a side to when meat was available. Skip the okra if you want to, but add a lot more parsley than the 1/4 cup called for here, it's better and simpler

Delicious! To cut the time, I simmered the potato slices in the tomatoes, and added the eggplant and zucchini to the onions and garlic. (No okra, but I'll try to find it for next time.) With the ingredients already hot and partially cooked, one hour was enough in the oven. It was even better the next day :-)